https://www.smws.com/the-1920-summer-olympics?___store=default4069 The 1920 summer Olympicshttps://ds2dr4c6wycvy.cloudfront.net/media/catalog/product/6/6/66.114-web.png69GBPOutOfStock/SMWS Bottling Archive<p># </p><p>Aromas hurdled out of the glass with the scintillating energy of a gold medallist clad in fur and smoking a cigar. The intensity became a sprint through clouds of hickory smoke and Pedro Ximinez sherry vapourising on hot coals. With a hop, skip and a jump we landed in the atmospheric surrounds of a 1920's speakeasy, sipping on rye whiskey cocktails and spiced rum. Another shot put us back into the field ducking banana javelins, toffee tennis balls and hammers made of roasted pine nuts and chestnuts bound together with praline. We finally stood to receive our medals, finely engraved morello cherries presented on charred oak plaques. After spending 14 years in an ex-oloroso butt this was transferred to a 1st fill charred red wine barrique for the remainder of its maturation.</p><p></p>69add-to-cartnot_for_sale:True (Not for sale)https://ds2dr4c6wycvy.cloudfront.net/media/catalog/product/6/6/66.114-preview.png

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Description

Aromas hurdled out of the glass with the scintillating energy of a gold medallist clad in fur and smoking a cigar. The intensity became a sprint through clouds of hickory smoke and Pedro Ximinez sherry vapourising on hot coals. With a hop, skip and a jump we landed in the atmospheric surrounds of a 1920's speakeasy, sipping on rye whiskey cocktails and spiced rum. Another shot put us back into the field ducking banana javelins, toffee tennis balls and hammers made of roasted pine nuts and chestnuts bound together with praline. We finally stood to receive our medals, finely engraved morello cherries presented on charred oak plaques. After spending 14 years in an ex-oloroso butt this was transferred to a 1st fill charred red wine barrique for the remainder of its maturation.

CASK No.

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£69.00

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Description

Aromas hurdled out of the glass with the scintillating energy of a gold medallist clad in fur and smoking a cigar. The intensity became a sprint through clouds of hickory smoke and Pedro Ximinez sherry vapourising on hot coals. With a hop, skip and a jump we landed in the atmospheric surrounds of a 1920's speakeasy, sipping on rye whiskey cocktails and spiced rum. Another shot put us back into the field ducking banana javelins, toffee tennis balls and hammers made of roasted pine nuts and chestnuts bound together with praline. We finally stood to receive our medals, finely engraved morello cherries presented on charred oak plaques. After spending 14 years in an ex-oloroso butt this was transferred to a 1st fill charred red wine barrique for the remainder of its maturation.

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